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  Topic Review (Newest First)
03-29-2019 03:59 PM
geezerbiker I used to have some aluminum nails (around 5" long) that I used to speed up baking time in a conventional oven. I'd poke one in either end leaving more than half the nail hanging out to heat up. This would transfer some of the heat to the center of the spud. I lost them in a move and never got around to replacing them... I don't bake taters that often or I'd probably scrounge up another set.


Tony
03-28-2019 04:45 PM
Argent11
Quote:
Originally Posted by casull View Post
"Casul gave me a good recipe, it sure was good. Casul did your momma teach you that"








Nope, the wife did.
03-28-2019 04:40 PM
casull "Casul gave me a good recipe, it sure was good. Casul did your momma teach you that"








Nope, the wife did.
03-25-2019 04:17 PM
Argent11
Quote:
Originally Posted by nw_hunter View Post
Last time I asked the cook,she said ours did.When the wife is in a hurry, or just lazy,she cooks them in the micro. Not bad,but not as good.Something about that skin browning on the spud that gives them a better flvor.At least to me.
How did she say to do that?
03-25-2019 04:04 PM
nw_hunter
Quote:
Originally Posted by Argent11 View Post
So do ovens work?
Last time I asked the cook,she said ours did.When the wife is in a hurry, or just lazy,she cooks them in the micro. Not bad,but not as good.Something about that skin browning on the spud that gives them a better flvor.At least to me.
03-25-2019 03:50 PM
Argent11
Quote:
Originally Posted by nw_hunter View Post
Not a baked potato if cooked in boiling water or MW

Seriously, It will not taste the same if not done in the oven. Similar if cooked on a grill.
So do ovens work?
03-25-2019 03:43 PM
nw_hunter
Quote:
Originally Posted by Argent11 View Post
What's the best method of preparing them? Oven, microwave, boiling? Really dumb question I know but I usually used the gill while cooking other things.
Not a baked potato if cooked in boiling water or MW

Seriously, It will not taste the same if not done in the oven. Similar if cooked on a grill.
03-25-2019 03:02 PM
Argent11
Quote:
Originally Posted by Bad Mike View Post
Clean spud and leave wet, use Saran Wrap or any other type of microwaveable safe stuff, 7 minutes in the nuker for a good sized Russet; golds or Reds may take a bit less time. And voila, Bob's yer Unkl an yer tater is baked.
Or, in foil over a grill, rubbed and seasoned but the campfire special with them wrapped in some broad leaf and cooked in the coals is always a favorite. IMO only ....
Casul gave me a good recipe, it sure was good. Casul did your momma teach you that
03-24-2019 04:07 PM
Bad Mike Clean spud and leave wet, use Saran Wrap or any other type of microwaveable safe stuff, 7 minutes in the nuker for a good sized Russet; golds or Reds may take a bit less time. And voila, Bob's yer Unkl an yer tater is baked.
Or, in foil over a grill, rubbed and seasoned but the campfire special with them wrapped in some broad leaf and cooked in the coals is always a favorite. IMO only ....
03-24-2019 03:01 PM
Ranger99 the last decade or so, i've been putting them in the micro.
they get washed first, then put in nekked for 6-7 minutes
depending on the size of the potato. this is a 1100 watt micro.
then when that's over i wrap in a sheet of foil, shiny in, and
i set them on a pot holder and cover fairly tight with another
pot holder or doubled dish towel while i finish up the other
stuff. i've never had tough baked tater this way.
my mother came up with this method somewhere, but i don't think
it was her idea originally. it's worked in every microwave i've tried
it with.

( i should also add that this ^ ^ method makes 'em SCALDING hot! !
use caution when you unwrap it )
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